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Maple Pecan Roasted Acorn Squash

Maple Pecan Roasted Acorn Squash is a delicious, sweet, and nutty side dish that embodies the cozy flavors of fall. Tender roasted acorn squash halves are drizzled with pure maple syrup, topped with buttery pecans, and baked to caramelized perfection. This recipe is easy to prepare, making it a wonderful addition to your autumn dinners or holiday feasts. Whether you’re entertaining or simply enjoying a cozy meal at home, this dish is guaranteed to impress!
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Ingredients
  

  • 2 medium acorn squash halved and seeds removed
  • 3 tbsp unsalted butter melted
  • 1/4 cup pure maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup chopped pecans
  • Pinch of salt
  • Fresh thyme or rosemary optional, for garnish
  • Instructions

Instructions
 

  • Preheat the Oven:
  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
  • Prepare the Squash:
  • Slice the acorn squash in half and scoop out the seeds. Place the squash halves cut-side up on the prepared baking sheet.
  • Make the Maple Glaze:
  • In a small bowl, combine melted butter, maple syrup, cinnamon, nutmeg, and a pinch of salt.
  • Roast the Squash:
  • Brush the inside and edges of each squash half generously with the maple glaze. Reserve some glaze for later. Roast the squash in the oven for 25 minutes.
  • Add the Pecans:
  • Remove the squash from the oven. Sprinkle the chopped pecans into the squash cavities and drizzle the remaining glaze over the top.
  • Finish Roasting:
  • Return the squash to the oven and roast for an additional 15–20 minutes, or until the squash is tender and the pecans are toasted.
  • Serve:
  • Garnish with fresh thyme or rosemary if desired. Serve warm as a side dish or light vegetarian entrée.